Cumin-Roasted Sweet Potato and Black Bean Skillet
Ingredients
- 1 largesweet potato
- 1 can (15 oz)black beans (or cooked from dried)
- 1 mediumyellow onion
- 1 redbell pepper
- 2 tablespoonolive oil
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- 2 clovesgarlic
- ½ cupvegetable broth
- 1 to tastesalt and black pepper
- 1 wholelime
- 1 small handfulcilantro
Prep
- 01
Peel and cut 1 large sweet potato into 3/4-inch cubes.
- 02
Dice 1 medium yellow onion and 1 red bell pepper.
- 03
Mince 2 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add diced onion and bell pepper; cook for 4–5 minutes until softened and starting to brown.
- 03
Stir in minced garlic, cumin, and smoked paprika. Cook 1 minute until fragrant.
- 04
Add diced sweet potato and stir to coat with spices. Cook for 3 minutes.
- 05
Pour in 1/2 cup vegetable broth and drain and rinse black beans, then add to the skillet.
- 06
Bring to a simmer, then reduce heat to medium. Cover and cook for 12–15 minutes until sweet potato is tender, stirring occasionally.
- 07
Season with salt and pepper to taste. Squeeze lime juice over the skillet and stir in chopped cilantro.
- 08
Divide among bowls and serve hot.
Spice Tips
For deeper warmth, add 1/4 teaspoon cayenne or a pinch of chili powder. A dollop of sour cream or avocado on top adds richness. You can also finish with a sprinkle of crumbled queso fresco or cotija cheese for a savory note.